Published: · Modified: by Lee-Ann · 2 Comments
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Peppermint Slice - a no-bake chocolate and peppermint packed treat! With peppermint chocolate along with peppermint Aero bars, this is a fun and easy melt and mix recipe that the whole family will love!
Peppermint and chocolate make a great combination, so I have put them together in my super easy no-bake Peppermint Slice. This classic flavour makes a great afternoon or after-dinner treat. It's got a quick condensed milk and biscuit base made with peppermint chocolate, and then I've topped that with peppermint Aero bars PLUS more chocolate.
A no-bake slice like this is a great recipe for the kids to help with too - only a handful of ingredients and all melt and mix.
I'm a fan of the choc mint combo from way back. Who remembers the good old Red Tulip After Dinner Mint? Individually presented in their own little envelope, I think that was part of the appeal for me! They were my family's favourite go-to for dinner parties back in the day.
Table of Contents
- Ingredients you will need for this recipe
- How to make this recipe
- My top tips for making this recipe
- Serving suggestions and ideas for add-ins
- Other no-bake slice recipes you may enjoy
- Watch the video showing how to make this recipe
- 📖 Recipe
- Peppermint Slice
Ingredients you will need for this recipe
- peppermint filled milk chocolate
- Choc Ripple biscuits
- salted butter
- condensed milk
- peppermint Aero bars
- milk chocolate melts
- vegetable oil
- Peppermint Crisp bar to decorate (optional)
*Please see the recipe card below for exact quantities and detailed instructions
How to make this recipe
Here I have included some step-by-step images to help you with making the recipe, as well as a video just above the recipe.
- Combine peppermint chocolate, butter and condensed milk in a bowl and melt together in the microwave.
- Mix in crushed Choc Ripple biscuits.
- Press mixture into a greased and lined tin.
- Spread a little melted milk chocolate over the base.
- Cover the base with the Aero bars.
- Pour over the remaining milk chocolate, tilting to spread. Top with crushed Peppermint Crisp bar and refrigerate to set.
My top tips for making this recipe
- You will need to trim some of the Aero bars to fit. This is easily done by running a knife under hot water then drying it off and using this to cut the bars. I find firm, constant pressure means you pretty much "melt through" the bars rather than chop them. This means they are more likely to stay in one piece. Don't worry if they break a bit, just fit the pieces back together like a choc mint jigsaw puzzle on top of the base - the melted chocolate we put over the top will cement it all in place!
- You want to work fairly quickly when fitting the cut Aero bars on top (this is why I recommend cutting them to fit first) so that the melted chocolate underneath stays a bit warm. This helps the bars to stick.
- Because we aren't going to be oven baking, you can feel free to use any suitable size container you may have on hand. I'm thinking of my overflowing Tupperware cupboard!
- Even though this peppermint slice is no-bake, we still need to grease and line the baking tin/pan with parchment paper, leaving some overhanging on each side. This gives you something to grip onto to pull the slice out of the tin. If the slice is still stuck in the tin, sit the base of the tin in hot water for a few seconds then give it another tug and it should come out.
- The vegetable oil is to make the chocolate a little softer for slicing and eating. You could substitute coconut oil if you prefer.
Serving suggestions and ideas for add-ins
- You can substitute dark chocolate melts for the milk chocolate if you prefer.
- If you would like to up the peppermint flavour a bit more you could mix in a drop of mint essence to the melted milk chocolate.
Other no-bake slice recipes you may enjoy
Mars Bar Slice - a super easy no-bake condensed milk slice with melted Mars Bars mixed into the biscuit base and topped with Caramilk chocolate.
Coffee Slice - the perfect no-bake, sweet treat match for your next cup of coffee! A melt and mix coffee and biscuit base with chocolate and coffee icing, then set in the fridge.
Ginger Slice - an easy no bake slice using ginger biscuits and dark chocolate.
Cherry Ripe Slice - a must for Cherry Ripe fans! A chocolate biscuit base, a sweet filling of cherries and coconut topped with a layer of dark chocolate.
Watch the video showing how to make this recipe
📖 Recipe
Peppermint Slice
Peppermint Slice - a no-bake chocolate and peppermint treat. With peppermint chocolate along with peppermint Aero bars, this is a fun and easy melt and mix recipe that the whole family will love!
Print Pin Rate
Total Time: 30 minutes minutes
Serving: 16
Calories: 354kcal
Author: Lee-Ann Grace
Ingredients
- 180 g block of peppermint filled chocolate broken into squares
- 100 g condensed milk
- 80 g salted butter
- 250 g Arnott's Choc Ripple biscuits crushed
- 300 g milk chocolate melts
- 7 peppermint Aero bars
- 2½ tablespoon vegetable oil
- 1 Peppermint Crisp bar crushed (optional - to decorate)
Instructions
Grease and line a 20 x 20cm (8 x 8") baking tin (see my notes).
Unwrap the Aero bars and trim to fit in the baking tin, then remove and set aside for later (see my notes).
In a large microwave safe bowl, combine peppermint filled chocolate (180g - broken into squares), salted butter (100g) and condensed milk (100g) and melt in 30 second bursts in the microwave. Mix to combine.
Add in crushed Choc Ripple biscuits (250g) and mix to combine, the press base mixture into greased and lined tin.
In a small microwave safe bowl place the milk chocolate melts (300g) and vegetable oil (2½ tbsp). Melt in the microwave in 30 second bursts (mixing between each burst) until smooth and melted.
Spoon 2-3 tablespoon of the melted milk chocolate over the base and spread to cover. Place the Aero bars evenly over the base.
Pour over the remaining melted milk chocolate, tilting to spread. Top with crushed Peppermint Crisp bar (if using) and refrigerate to set.
Notes
- You will need to trim some of the Aero bars to fit. This is easily done by running a knife under hot water then drying it off and using this to cut the bars. I find firm, constant pressure means you pretty much "melt through" the bars rather than chop them. This means they are more likely to stay in one piece. Don't worry if they break a bit, just fit the pieces back together like a choc mint jigsaw puzzle on top of the base - the melted chocolate we put over the top will cement it all in place!
- You want to work fairly quickly when fitting the cut Aero bars on top (this is why I recommend cutting them to fit first) so that the melted chocolate underneath stays a bit warm. This helps the bars to stick.
- Because we aren't going to be oven baking, you can feel free to use any suitable size container you may have on hand. I'm thinking of my overflowing Tupperware cupboard!
- Even though this peppermint slice is no-bake, we still need to grease and line the baking tin/pan with parchment paper, leaving some overhanging on each side. This gives you something to grip onto to pull the slice out of the tin. If the slice is still stuck in the tin, sit the base of the tin in hot water for a few seconds then give it another tug and it should come out.
- The vegetable oil is to make the chocolate a little softer for slicing and eating. You could substitute coconut oil if you prefer.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Calories: 354kcal
Reader Interactions
Comments
- Beck
Peppermint and chocolate is a favorite with my kids. They thought this was great fun and was yummy!Reply
- Lee-Ann
Yay!
Reply
